Title: Kartoffelknoedel (potato dumplings)
Categories: Vegetables, German
Yield: 4 Servings
200 g Grated potatoes [that have
-previously been boiled
In their jackets, then let
-cool, and peeled]
(7 oz)
30 g Plain bread crumbs (1 oz)
1 Egg
30 g Butter (2 Tbsp)
Salt and pepper to taste
This refers to dumplings made from boiled potatoes which is the
traditional Swabian method. Dumplings made from raw potatoes
originated in Bavaria and reached Swabian kitchens relatively late.
Beat the butter and egg until fluffy. Add the cold, grated, boiled
potatoes, bread crumbs, salt, and pepper, and knead well. Depending
on how watery the potatoes are, flour may be substituted for the
bread crumbs in order to get a dough that is neither too firm not to
pasty.
Form dumplings, and cook in barely simmering salted water for 15
minutes.
Serve immediately, while still piping hot.
These dumplings are also very popular as a main dish, with brown
gravy.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted